Pancakes:
Cook pancakes on a hot griddle pan or nonstick skillet for a few minutes on each side or until puffed and golden.

Granola Muffins:
Preheat the oven to 350 degrees, line a 12-piece muffin tin with liners and set aside.

In a large bowl, mix together the flour, granola, baking powder, and salt, set aside.

In a large measuring cup or a bowl, whisk together the milk, vegetable oil, vanilla extract and sugar, mix until well combined.

Pour wet ingredients into dry and mix with a wooden spoon until well mixed but not over mixing.

Using a large ice cream scoop, divide the dough into the foiled lined muffin tin and bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in the center.

Whole Wheat Bread:
Bloom the yeast in the warm water for a few minutes or until foamy. Add the remaining ingredients along with the yeast in the bowl of a standing mixer fitted with a dough hook and knead until the dough comes together, about 4 minutes.

Place the dough in an oiled bowl, cover and allow it to rise for about an hour and a half. Form the dough into a loaf, place it seam side down in an oiled 9x5” loaf pan, cover it with some plastic wrap and allow it to rise once again until doubled.

Bake the bread in a 350 degree oven for about 45 minutes. Allow to cool completely before slicing.